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Coconut Rice Puddings

Created by ellie on January 24, 2024

Step 1: To make the crispy coconut: preheat oven to 300 degrees F. Line a rimmed cookie sheet with parchment paper.
Step 2: In a bowl whisk together the first 4 ingredients (-salt) and then add the coconut shavings and toss.
Step 3: Spread on the prepared cookie sheet and bake for 20-25 minutes or unit coconut is light golden and is beginning to crisp, stirring and turning frequently. Cool on cookie sheet. ***These can be made up to 2 days ahead and stored in an airtight container at room temperature.
Step 4: To make the puddings: In a saucepan on medium heat add the coconut milks and the next 4 ingredients (-salt). If you are using a vanilla bean scrape in the seeds. Bring mixture to a simmer, stirring occasionally. Cover partially and keep mixture at a low simmer for 45 minutes or until thickened. Remove vanilla bean. If using vanilla extract stir it in now.
Step 5: Divide pudding among 10 ramekins or desert glasses. ***this may be made up to 6 hours ahead, covered and refrigerated and when ready rewarm in microwave.
Step 6: To serve sprinkle the crispy coconut over the puddings.